- 5 rashers streaky bacon
- 1½ kg Maris Piper potato, peeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.
Crispy, rich röstis are a real treat, but it’s time-consuming to fry them on the stove. This version lets you cook a whole rösti cake in the oven along with the rest of your meal.